INGREDIENTS

INSTRUCTIONS

Make the cake:  Line the bottom of 3 buttered 8-inch round
(2-inch-deep) cake pans  with wax paper, butter the paper, and dust the
pans with flour,  knocking out the excess. Into a bowl sift together
the flour, the  cocoa powder, the baking soda, the baking powder, and
the salt. In a  large bowl with an electric mixer beat together the
sugar and the  butter until the mixture is combined well, add the eggs,
1 at a time,  beating well after each addition, and beat in the
vanilla. Beat in  the flour mixture alternately with the buttermilk in
batches,  beginning and ending with the flour mixture and beating well
after  each addition, divide the batter among the pans, smoothing the
tops,  and bake the layers in the middle of a preheated 350F. oven for
25 to  30 minutes, or until a tester comes out clean. Let the layers
cool in  the pans on racks for 10 minutes. Run a thin knife around the
edge of  each pan, invert the layers onto the racks, and let them cool
completely. The cake layers may be made 2 days in advance and kept
chilled, wrapped tightly in plastic wrap.  Make the frosting:  In a
heavy saucepan whisk together the sugar, the cornstarch, a pinch  of
salt, and the chocolate and whisk in the boiling water. Bring the
mixture to a boil over moderate heat, whisking constantly, and simmer
it, whisking, for 2 minutes. Whisk in the liqueur, transfer the
mixture to a metal bowl, and with an electric mixer beat in the
butter, beating until the butter is incorporated. Set the bowl in a
larger bowl of ice and cold water and beat the frosting until it is
light and holds soft peaks.  Assemble the cake:  On a cake stand
arrange 1 cake layer, spread the top with some of the  frosting, and
top the frosting with a second cake layer. Spread the  second layer
with some of the remaining frosting and top the frosting  with the
remaining layer. Spread the side and top of the cake with  the
remaining frosting. The cake may be assembled 4 hours in advance  and
kept at room temperature.  Gourmet November 1992  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 4306
Calories From Fat: 1457
Total Fat: 167.1g
Cholesterol: 872.9mg
Sodium: 4492mg
Potassium: 1764mg
Carbohydrates: 718.7g
Fiber: 24g
Sugar: 614g
Protein: 44g